On Saturday morning I just felt like it was time to make these yummy muffins. This recipe isn't the same one that I used last year. I couldn't find my old one, so this is one that I found on line & it makes at least 2 dozen. What a yummy fall breakfast!
GREAT HARVEST PUMPKIN CHOCOLATE CHIP BREAD
2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans. Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside. Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.
*Instead of the loaf pans, I made mine into muffins & baked them between 20-25 minutes.
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